Light, soft vanilla ice cream with a hint of bourbon flavor and loaded with buttery, sweet, roasted pecans. This ice cream is for adults only - sorry, kids!
Preheat oven to 350°F. Place chopped pecans on baking sheet and toast them for 7 minutes, or until fragrant and golden.
1 cup whole pecans
Just before the pecans are done toasting, melt butter in a small saucepan. Add 1 Tablespoon brown sugar and salt and whisk until completely combined and bubbly. Remove from heat.
2 Tablespoons unsalted butter, 1 Tablespoon brown sugar, Hearty pinch of salt
Add pecans to sauce pan and stir/toss to coat. Pour pecans in a single layer onto a piece of parchment paper to cool.
In a large mixing bowl, whisk together heavy cream, half and half, 3/4 cup sugar, vanilla extract and bourbon.
2 cups heavy cream, 1 cup half and half, 3/4 cup light brown sugar, 2 Tablespoons vanilla bean paste or pure vanilla extract, 3 Tablespoons bourbon
Pour batter into frozen ice cream maker and prepare according to manufacturer's directions (usually 20-25 minutes of churning). During the last 5 minutes, add in your prepared pecans.
Store in freezer-safe container and freeze for a couple hours if you want it to be soft-serve texture (or overnight, if you want to eat it after it’s hardened). Enjoy!
Notes
The bourbon helps keep the ice cream soft, but you don't want to add more for a stronger bourbon flavor - it'll make the ice cream impossible to full set! Instead, try adding a little bourbon the butter/sugar mixture for coating your pecans.